Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

The many forms of Buckwheat!:

Buckwheat Seed: It's a fruit, not a grain. Planted around the world.
Triangular hard hull. Fresh seeds can be sprouted; ready-to-eat in
about 5 days.

Kasha: Hulled and roasted to bring out distinctive, nutlike flavor.
Packaged four ways; whole, coarse, medium, fine.

Whole Buckwheat Groats: Hulled and unroasted. Mild-flavored. Better
than barley or rice!

Cream of Buckwheat: 100% pure groats milled to the size of sesame
seeds. Look like corn grits and other "cream of..." cereals, but
taste better.

Buckwheat Flour: Both light and whole buckwheat flour are 100%
buckwheat. Gluten-free. For fiber and flavor, each contains very
finely milled particles of buckwheat hulls (more in whole flour).

Browse by categories